Pasta Fagioli ( Rhode Island Style)
photo by Ruby15
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 ounce olive oil
- 1⁄2 cup sweet onion
- 2 ounces prosciutto, chopped
- 1 teaspoon minced garlic clove
- 1⁄2 cup white wine
- 3 cups chicken broth
- 1 (14 ounce) can cannellini beans
- 1 (14 ounce) can great northern beans
- 3 large basil leaves, chopped
- 1⁄2 teaspoon ground black pepper
- salt
- 8 ounces ditalini
- parmigiano-reggiano cheese, grated
directions
- Heat the oil and sauté the prosciutto and onions over medium heat for about 5 minutes.
- Add the garlic cook 1 minute; add the white wine and cook 4-5 minutes.
- Add the chicken broth, beans with juice, basil and pepper. After a quick boil, reduce soup to simmer for 30-40 minutes.
- In a separate pan, bring 3 cups of lightly salted water to boil.
- Add the pasta and COOK for 5 minutes. After cooking, drain pasta and chill under cold water; put aside. Bring soup back to boil.
- Add pasta, grated cheese and salt to taste.
- Garnish each bowl of soup with cheese and serve.
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Reviews
-
Wonderful soup! I had to cut the carbs (way too high for my diabetic health), so I used smaller cans of beans and half the ditalini. It was delicious, even better than the tomato version! I'll definitely be making this again. Made for Please Review My Recipe. Thanks for posting a great recipe Ed & Theresa!
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RECIPE SUBMITTED BY
My wife and I both love to cook, we love cooking together. I am retired, my wife still works so I get to play on Zaar. I was born in RI, my wife Ohio. I have 1 daughter and Theresa has 1 son and 1 daughter. We have 2 granddaughters and 1 grandson. Ed is a co-host on the Caribbean Forum.
We have had several recipes published in various cookbooks.
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